Chevron Rice Bake

• 2 (12 oz.) cans luncheon meat, cut into 24 slices
• 2 (12 oz.) cans luncheon meat, cubed
• 8 c. cooked rice
• 2 (10 oz.) pkg. frozen peas, thawed or 2 (1 lb.) cans peas, drained
• 4 slightly beaten eggs
• 2 (10 1/2 oz.) cans condensed cream of chicken soup
• 1 c. milk
• 1/2 c. snipped parsley
• 1 medium onion, chopped (1/2 c.)
• 2 tsp. curry powder
• 1/8 tsp. pepper
• 3 (1 lb. 13 oz.) cans peach halves or 2 (1 lb. 13 oz.) cans peach slices
• whole cloves

1. Reserve the sliced luncheon meat for top.
2. Combine cubed meat, cooked rice, peas, eggs, soup, milk, parsley, onion, curry powder and pepper.
3. Spread in two 13 x 9 x 2-inch metal baking pans. Drain the peaches; stud peaches with a few whole cloves.
4. Arrange peaches and meat slices atop rice mixture.
5. Bake, uncovered, at 375u0b0 for 1 hour or until heated through.
6. Makes 24 (3/4-cup) servings.

luncheon meat, luncheon meat, rice, frozen peas, eggs, condensed cream, milk, parsley, onion, curry powder, pepper, peach halves, cloves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=702777 (may not work)